Easy Baked Falafel Recipe (2024)

FAQs

Is baking soda or baking powder better for falafel? ›

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

Health benefits may include weight management, heart health support, and management of anemia. Baking falafel instead of frying can reduce fat content and make it healthier. Some downsides may include potential allergies and sodium content concerns.

Too much moisture can result in a softer texture, so be sure to drain and rinse your chickpeas well before mashing them. Chill the mixture: Before forming your falafels, chill the mixture in the refrigerator for at least 30 minutes. This will help to firm up the mixture and prevent it from falling apart during cooking.

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

- Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)

It's a good source of fiber, an amazing source of proteins, and chickpea fiber; it helps manage blood sugar levels by slowing down carbohydrate absorption. Too much falafel can never be bad for your health, conditional to the fact that you're not deep-frying it every time.

Falafel has a good amount of micronutrients plus it is a good source of protein and fiber. This helps in curbing one's appetite, lowers one's risk of chronic disease, and supports healthy blood sugar. All these qualities put Falafel in the diabetes-friendly category.

Falafel's Nutritional Profile

Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos.

Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp. Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape.

What is a good binder for falafel? ›

The trouble you might encounter, the first time around, is getting the right consistency so that your falafel won't break apart as you drop it into the oil. A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour.

Pan fry the falafel patties, flipping once, until golden brown on both sides, 4 to 5 minutes.

The problem is that canned chickpeas have too much moisture. The result is a dough that doesn't quite stick together, and tends to spread or flatten out in the pan. This is sad falafel and we don't want that.

Eating uncooked falafel that has been left out for a few hours can pose a risk of foodborne illness due to bacteria growth. Bacteria can multiply rapidly in foods left at room temperature, potentially causing digestive issues or food poisoning.

Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl]) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.

The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds. Also, sautéing the chickpeas with the baking soda before adding water adds a friction which helps break down the skins and gets the baking soda to penetrate the skin better.

While both serve as leavening agents, they operate differently in recipes. Baking soda requires an acidic component to activate its leavening properties, while baking powder contains both an acid and a base, offering a more versatile option when additional browning and specific textures aren't required.

Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Baking powder does most of the heavy lifting in the rise department and while baking soda aids in leavening, it also helps neutralize the acid." Take buttermilk pancakes, for instance. Fryer says the "swift reaction between the buttermilk and the baking powder and baking soda makes lofty, fluffy pancakes."